Whenever I see fresh vegetables at the supermarket, I get excited. To retain their nutrients, I prefer to steam and use less spices while cooking them. This is a quick and easy dish to prepare.
The ends of the okra are trimmed off and cut at an angle. Cooked with minimum spices, no water and on low heat to prevent from burning. With the presence of no liquid and okra cut on a slant, there was minimal sliminess. Garnished with shredded coconut at the end, they
were a treat to the eyes with every single cut of okra intact, perfect crunch on the outside, soft interior, tasty while still maintaining its freshness.
Select okra that is bright green with no blemishes or spots, around 3 to 4 inches in length. It should be firm and pliable not limp. Low in calories, no saturated fats or cholesterol. Rich in dietary fibre, vitamin A, C and
antioxidants. Aids in stabilizing blood sugar levels by slowing down its absorption from the intestines. Has other health benefits and should be consumed frequently.
The ends of the okra are trimmed off and cut at an angle. Cooked with minimum spices, no water and on low heat to prevent from burning. With the presence of no liquid and okra cut on a slant, there was minimal sliminess. Garnished with shredded coconut at the end, they
were a treat to the eyes with every single cut of okra intact, perfect crunch on the outside, soft interior, tasty while still maintaining its freshness.
Select okra that is bright green with no blemishes or spots, around 3 to 4 inches in length. It should be firm and pliable not limp. Low in calories, no saturated fats or cholesterol. Rich in dietary fibre, vitamin A, C and
antioxidants. Aids in stabilizing blood sugar levels by slowing down its absorption from the intestines. Has other health benefits and should be consumed frequently.
Quick & Easy Okra
(Serves 6)
Ingredients:
1/2 kg okra
1 large onion (sliced)
2 long green chillies (slit)
1 large tomato (sliced)
1 teaspoon mustard seeds
2 sprigs of curry leaves
1/4 teaspoon turmeric powder
4 large cloves of garlic (finely chopped)
1/4-inch piece of ginger (grated)
1/4 cup fresh grated coconut
2 tablespoons oil
salt
Method:
Wash okra, pat dry and trim off the ends. Cut okra at a slant into thin 1/4-inch slices.
Heat oil in a pan, add mustard seeds and curry leaves. When the seeds start to splutter, sauté the onion, garlic and ginger. When onion is translucent, stir in the green chillies and tomato. When tomato is soft and pulpy, mix in the turmeric powder, okra and salt. Turn down the heat to the lowest setting.
Let the okra steam and cook till it is tender-crisp. Stir occasionally. Garnish with shredded coconut.
Serve okra as a side dish with main meal.
Note:
(Serves 6)
Ingredients:
1/2 kg okra
1 large onion (sliced)
2 long green chillies (slit)
1 large tomato (sliced)
1 teaspoon mustard seeds
2 sprigs of curry leaves
1/4 teaspoon turmeric powder
4 large cloves of garlic (finely chopped)
1/4-inch piece of ginger (grated)
1/4 cup fresh grated coconut
2 tablespoons oil
salt
Method:
Wash okra, pat dry and trim off the ends. Cut okra at a slant into thin 1/4-inch slices.
Heat oil in a pan, add mustard seeds and curry leaves. When the seeds start to splutter, sauté the onion, garlic and ginger. When onion is translucent, stir in the green chillies and tomato. When tomato is soft and pulpy, mix in the turmeric powder, okra and salt. Turn down the heat to the lowest setting.
Let the okra steam and cook till it is tender-crisp. Stir occasionally. Garnish with shredded coconut.
Serve okra as a side dish with main meal.
Note:
- A dash of lemon juice or vinegar can be added at the end.
